Recipes

[Karen (KC's mom)]

Salsa Meat Loaf

Aluminum foil strips
Vegetable cooking spray
2 lbs ground round ( I use ground turkey)
3 slices light bread, crumbled ( 1 cup)
1 cup chopped onion (about 1 medium)
1/2 cup fat-free egg substitute
1/4 tsp salt
1/4 tsp ground pepper
1/2 cup ketchup
1/2 cup thick and chunky salsa

Coat 3-1/2 quart slow cooker (mine is a 5 qt) with cooking spray. Tear off two lengths of aluminum foil long enough to fit in bottom of cooker and extend 3 inches over each side of cooker. Fold each foil strip lengthwise to form 2-inch-wide strips. Arrange foil strips in a cross fashion in cooker, pressing strips in bottom of cooker and extending ends over sides of cooker. Combine beef and next 5 ingredients, shape mixture into a loaf the shape of the slow cooker container. Place loaf in slow cooker over foil strips. (Foil strips become "handles" to remove meat loaf from slow cooker.) Make a shallow indention on top of meat loaf. Combine ketchup and salsa (chili sauce), pour over meat loaf. Cover and cook on low heat 8 hours or on high heat 3-1/2 to 4 hours. Use foil strips to lift meat loaf from cooker. Let meat loaf stand 10 minutes before serving.

[Sharon (CTI and Nuke Mom)]

I'm not sure quite why this one needs to be made in a crockpot, since it needs to be stirred - and, in fact, it probably doesn't. But this is the way the recipe was given to me, so I do make it in my crock.

CROCKPOT TOMATO SOUP

1 can (Family sized) Campbells Tomato Soup
1 can Italian-spiced stewed tomatoes – cut up
1 onion – chopped
Sliced carrots
Canned, chopped jalapenos – to taste (or Tabasco sauce)
Pepper Jack cheese
8 oz. can tomato sauce with pesto

Cook on low in crockpot until carrots are not crunchy – stirring frequently.

[Sharon (CTI and Nuke Mom)]

EASY SLOW-COOKER FRENCH DIP

4 pounds rump roast
1 can (10.5 ounces) beef broth
1 can (10.5 ounces) French onion soup
1 (12 ounces) can or bottle beer
6 French rolls
butter, softened

Trim excess fat from roast and place in slow cooker. Add beef broth, onion soup and beer. Cook on high for 1 hour; reduce heat to low and cook 7 more hours. Preheat oven to 350 degrees. Split French rolls and spread with butter. Bake for 10 minutes or until heated through. Slice the meat on the diagonal and place on the rolls. Serve with sauce for dipping.

[Sharon (CTI and Nuke Mom)]

TANGY SLOW-COOKER PORK ROAST

1 large onion, sliced
1-1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
Dash hot pepper sauce or to taste

Arrange onion slices evenly in slow cooker; place the roast on top of the onion. In a bowl, mix together remaining ingredients; pour over roast. Cover and cook on high for 1 hour and low for 4-6 hours or on high for 3-4 hours.

[Sharon (CTI and Nuke Mom)]

CHILI WITH BEANS

Sort and rinse 1 pound pinto beans. Put into a crock pot with boiling water (approximately 6 cups). Brown 1-1/2 pounds of hamburger; drain and add to beans with:

1 (16-oz) can tomato sauce
1 onion, chopped
salt to taste
1 teaspoon each red pepper and tabasco sauce
1 tablespoon each oregano, cumin, chili powder and paprika

Simmer all day until beans are done. Thicken with 4 tablespoons flour mixed in water.

[Sharon (CTI and Nuke Mom)]

CHICKEN IN WINE SAUCE

4 boneless, skinless chicken breasts
6 tablespoons butter
1 package dry Italian salad dressing mix
1 (8 ounce) package cream cheese
1 can cream of mushroom soup
6 ounces white wine

Cut chicken in bite-sized pieces. Melt butter in crock pot (on low heat). Sprinkle salad dressing on chicken and cook in crock pot approximately 3-1/2 hours on low. After chicken is done, mix cream cheese and soup in separate pan over low heat until creamy. Add wine. Remove chicken from pot. Mix creamy sauce with liquid in crock pot. Return chicken to pot and cook 15 minutes. Serve over rice.

[Carla Street]

Take a venison roast, or any roast at all, put it in the crock pot, still frozen is okay, put a package of dry au jus mix on top of it, add a cup of water, turn the crock pot on, low if it's for over 8 hours, medium if you are less than 8 hours, and it's seasoned beef for sandwiches, you can use the drippings for au jus and it's great! Enjoy!

[Carla Street]

Okay, another super easy one. Frozen chicken into the crock pot. What ever size or mix you want of parts and peices. Throw a favorite BBQ sauce on top, I like Teriaki, and cook it over night or for 6 to more hours on low, and then you have BBQ chicken. Works great and the meat falls off the bone. Now, I'm off to try some of these other recipes. Where were you gals before in my life, HA! I work full time as a nurse and love this over night or when I head off to work stuff. Carla

[Leah Ritz]

Hi Everyone!

Here's a quick and easy hors'd'ourves for a party buffet:

Tangy Party Meatballs

1 package of Italian style frozen meatballs
1 bottle of BBQ sauce ( I generally use KC Masterpiece Original)
1 jar of pineapple/apricot jelly (I think they might actually be preserves)

Heat thoroughly (usually an hour on high will do)

I leave the crock pot plugged in on low, have toothpicks next to the pot and voila!

[Mona]

I'm starving now after reading all these posts!!!

[P'nut & JAM]

Pork Loin an' Krut

1 pork loin, which you have browned on all sides. ( size will vary on # you want to feed, 2lbs. will feed 5-6)
1 14oz. can Bavarian style sauerkraut, drained. ( I like Bushes)
1 14 oz.can apple juice (i use the sauerkraut can to measure)

Put in crock pot as listed above and cook on # 2-3 for 6 hrs. or longer

I serve with potato pancakes and apple sauce.

[Karen (KC's mom)]

Thanks everybody for posting all these great recipes!
Mona, I get hungrier & hungrier reading through the recipes over and over again.

[Kristine]

you mean people cook WITHOUT Ro-tel??? LOL, Only kidding, moved from northeast to Tx 5 years ago and didn't know what Ro-tel was)